Ravioli with Pumpkin Vodka Sauce
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Easy Ravioli topped with a rich and creamy Pumpkin Vodka Sauce mixed with onions and spinach for a delicious vegetarian fall pasta dish.
Now that I’m back to work I’ve been looking for quick and easy weeknight meals. I don’t like being in the kitchen for more than 30 minutes on nights when I work because I want to spend that time with my son.
I’ve been making a lot of pasta dishes, stir fry, and other quick meals. I used half a can of pumpkin last weekend for cookies and had the remaining can sitting in the refrigerator. I’ve made pasta with pumpkin sauce before but I wanted to do something a little different.
When I pulled out my ingredients to get started I realized I had forgotten to take out the sausage that I had planned on putting in the sauce. Looking at the recipe I didn’t think it would work without the sausage so I decided to scrap the whole thing and just it up as I went.
More Pumpkin Recipes:
- Pumpkin Spice Coffee Cake
- Pumpkin Alfredo Sauce
- Pumpkin Tomato Sauce with Andouille Sausage
- Old Fashioned Pumpkin Fudge
- Baked Pumpkin Mac n Cheese
I sauteed some onions and garlic and then added in vegetable broth and pumpkin puree. Then I stirred in some spices to give it a decent flavor. Next I whisked in sour cream to give it the creaminess. When I tasted it something was missing so I added in just a bit of tomato sauce. Not enough to be overpowering but enough to give it some flavor. I finished it off with the vodka and spinach.
The sauce ended up being a surprise. It wasn’t what I thought it would be but it was very autumnal. It was creamy and had a light pumpkin flavor but it wasn’t heavy at all. We enjoyed the spinach and onions paired with the pumpkin. I served it over top of ravioli with spinach and cheese.
Pro Tips & Substitutions:
- If you don’t have sour cream you can substitute plain Greek yogurt or creme fraiche.
- Use tortellini, penne, or any other pasta with this tasty sauce.
- Feel free to add in up to two cups of diced vegetables to the sauce. Some yummy additions would be roasted butternut squash, zucchini, kale, or leeks.
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Ravioli with Pumpkin Vodka Sauce
Ingredients
- 1 lb. ravioli flavor of your choice
- 1 Tablespoon olive oil
- 1/2 onion chopped
- 4 garlic cloves minced
- 1 c. pumpkin puree
- 2 c. vegetable broth
- 8 oz. tomato sauce
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/2 teaspoon nutmeg
- 1 teaspoon oregano
- 1/4 c. vodka
- 1/4 c. sour cream
- 2 c. baby spinach
- 1/2 c. Parmesan cheese
Instructions
- Cook the ravioli according to the package directions. Drain and keep warm.
- In a large skillet heat the olive oil over medium heat. Add the onion and garlic and saute for 3-4 minutes.
- Add in the pumpkin puree, vegetable broth, tomato sauce, salt, pepper, nutmeg, and oregano. Mix well.
- Turn the heat to medium high and bring the sauce to a boil. Reduce heat to medium low and simmer 5 minutes.
- Stir in the vodka, sour cream, and spinach and mix well. Simmer for 5 minutes.
- Serve pumpkin sauce over top of ravioli. Top with Parmesan cheese.
Notes
Nutrition
This reminds me of making butternut squash filled ravioli after work when my kids were little. But you’ve managed to pack in even more nutrition (applause)–and vodka!
I always buy a can of pumpkin to bake with and only use half, love that you’ve shared a savory use for it! Bet this would be great with gnocchi too!